Pumpkin Cranberry Muffins
These muffins require no sales pitch. I will tell you anyway that they are fluffy, flavorful, and easy to make with or without an electric mixer.
|unsalted butter||4 ounces||soft|
|white sugar||1 cup|
|whole large eggs||2||at room temperature|
|unbleached all-purpose flour||2 cups|
|baking powder||2 teaspoons|
|Kosher salt||½ teaspoon|
|ground cinnamon||½ teaspoon|
|ground cloves||⅜ teaspoon|
|ground allspice||⅜ teaspoon|
|packed pumpkin puree||¾ cup|
|whole cranberries||1 cup||fresh or frozen|
- Preheat oven to 350º standard / 325º convection.
- Prepare standard-sized muffin tin with grease or papers.
- Combine flour, baking powder, salt, and spices. Whisk to evenly mix. Set aside.
- Cream butter and sugar until well incorporated. You do not need to mix until fluffy and light. With muffins, it’s OK (maybe even preferable) to leave the mixture a bit uneven.
- Beat in eggs and milk. Again, don’t mix as much as you would if you were making cookies.
- Add flour mixture and, using a rubber spatula, fold gently into wet mixture. Leave some dry spots in the batter.
- Add pumpkin and continue to fold until the batter is mostly even.
- Add cranberries and give the batter one or two more folds.
- Using a measuring cup, large spoon, or portion scoop, fill muffin cups about ¾ full.
- Bake until set: a toothpick or skewer inserted in the center of the muffin will emerge clean. This morning, my batch took 35 minutes to bake.
- Remove pan from oven and allow to cool a few moments before removing muffins.